kidney or pinto beans

GrainsYear-round. Both varieties are dried legumes with excellent storage properties, making them available throughout the year in dried form; canned versions are also widely available year-round.

Rich in plant-based protein, dietary fiber, and complex carbohydrates, with good amounts of folate, iron, and manganese. Both varieties are naturally low in fat and contain polyphenols with antioxidant properties.

About

Kidney and pinto beans are legumes belonging to the species Phaseolus vulgaris, cultivated widely across the Americas, Europe, and Asia. Kidney beans are large, dark red or burgundy beans with a distinctive kidney shape and firm, mealy texture when cooked. Pinto beans are smaller, speckled tan and brown (the name derives from Spanish "pintado," meaning painted), with a creamy texture and earthy flavor. Both varieties are dried seeds with thin seed coats and contain significant starch and protein. Kidney beans maintain their shape well during cooking, while pinto beans tend to break down slightly, creating a creamier consistency ideal for refried preparations.

Culinary Uses

Kidney and pinto beans are foundational ingredients in Latin American, Caribbean, and Creole cuisines. Kidney beans feature prominently in chili con carne, minestrone soup, and bean salads, where their firm structure withstands prolonged cooking. Pinto beans are essential to Mexican and Tex-Mex cooking, particularly in refried beans (frijoles refritos), burritos, and tacos. Both are soaked before cooking to reduce cooking time and digestive compounds, then simmered until tender. They pair well with spices like cumin, chili, garlic, and onion, and absorb flavors from broths and aromatics effectively.

Forms & Preparations

  • Dried whole beans — Uncooked seeds requiring soaking and simmering; standard form for long-term storage and traditional cooking.
  • Canned beans — Pre-cooked and packaged in brine; ready-to-use with no soaking or lengthy cooking required.
  • Frozen beans — Blanched and frozen after cooking; convenience product with cooking time between dried and canned.
  • Bean paste or puree — Cooked beans ground into a smooth or chunky paste; primary form for refried beans and spreads.
  • Bean flour or powder — Dried beans ground into fine flour; used in soups, thickening agents, and gluten-free baking.

Substitutes

  • Unknown — Use 1:1 by volume; black beans have a firmer texture and slightly earthier flavor, better in soups and braises where texture is less critical than in chili.
  • Unknown — Use 1:1 by volume; these white beans are creamier and milder, suitable for applications requiring a delicate texture like bean salads and minestrone.
  • Unknown — Use 1:1 by volume; denser and nuttier, requiring slightly longer cooking time; better for hummus-style applications than traditional chili or refried beans.
  • Unknown — Use 1:1 by volume; similar creamy texture to pinto beans with a slightly sweet flavor, ideal for Italian-style dishes and as a pinto bean replacement.